King crabs, yes... blue crabs, no.
Lived in a small waterman’s town on Eastern Shore of MD for several years. You can tell the tourists by use of crab mallets, the locals all use a sharp knife. Also the city people are all called ‘chicken neckers’ for the bait they use to catch crabs. Pros use eel or bull lips. But the answer to the big question is usually right out of the shell after being steamed in LOTS of Old Bay. I used to be able to buy a bushel of crabs right off the boat for $10-15, could have them steamed in 10 minutes for $2.00, ladies in town could pick the whole bushel in an hour (would take me 3 days)for $10 and I ended up with 9 or 10 pounds of crab meat for under $30. Would make crab cakes, crab soup, crab imperial, crab mornay, etc. etc. and freeze it. But the absolutely best part of this is that my wife and kids don’t like crab so all winter long while they had spaghetti or tuna casserole or something similar I feasted on various dishes of Maryland blue crab. Only downside is that it ruined me for having crabs anywhere but the Chesapeake.
Nope. All shellfish require sauce. It may be cocktail sauce, it may be butter, it may be cream. But sauce is required!